Tomatillo Chicken Enchiladas

Mexican food is one of my all-time favorites. I love the bold flavors and rustic preparation. This dish has two main components, a roasted tomatillo salsa and a chicken filling. For the salsa I started with tomatillos, Anaheim and Jalapeno chiles, garlic and onion. See below.

I placed everything under the broiler until charred, then I peeled the chiles and pureed the salsa with some hot water and lime juice in a Dutch oven. For the filling, I browned chicken thighs with salt and pepper, simmered them in the salsa until cooked through and set them aside until cool enough to pull apart with my fingers. Next I combined the pulled chicken in a bowl with sour cream and queso fresco (think of a Mexican mozzarella) and rolled the mixture in some corn tortillas that were dipped in the salsa until pliable. Finally, I laid the enchiladas in a baking dish and covered them with more salsa and queso fresco before covering with foil and baking in a 350-degree oven for about 20 minutes. The salsa had a sharp tang from the tomatillos and steady heat from the chiles, while the filling was tender and creamy. Another home run.

Tempura Squash Blossoms

It's been a while since I've posted here, and while I haven't stopped cooking for pleasure, my focus has been on kid-friendly (translation: bland) cuisine of late. A few months ago squash blossoms were at their peak, so I picked up a bag at the farmer's market. What made these special was the tempura-style batter comprised of flour, baking powder, salt and cold club soda. The carbonation in the soda is what promotes an ultra light, crispy shell. A quick dip in the batter and into a pot of hot canola oil for a few minutes until browned. This dish was a home run; crisp exterior, and tender, sweet interior. A perfect appetizer.